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Recipe for chicken thighs in a soy sauce, honey, garlic and sauce made in the slow cooker.

Honey Garlic Chicken | www.tasteandtellblog.com

I have admitted in the past that I’m not always the biggest fan of slow cooker meals.  I love the concept, but the results are usually hit or miss for me.  I think that slow cooking sometimes gives meat a strange texture, everything gets watery, and a lot of times, the flavor comes out pretty muted for me.  But this recipe, right here, made me fall in love with the slow cooker all over again!!

I actually took a tip that I learned from Rachael Ray to adapt this recipe just a little bit. The original recipe called for dried basil, and for some reason, I never have dried basil among my spices and herbs.  But I remember a few months back, Rachael Ray did a slow cooker week on her talk show.  The biggest tip I came away with after watching those episodes is to add something fresh to a slow cooker meal before serving to brighten things up a bit.  So I scratched the dried basil, and I added on some fresh basil before serving.  To me, it totally made a huge difference. I also reduced down the sauce to thicken it up a bit.  This makes it so that the sauce is a little more potent, so remember that a small amount goes a long way.

But really, this recipe is so easy, and so packed with flavor – it is one of the best things that I have made lately.  If all of the recipes from this book are this good, bring on the slow cooker!!

Recipe Rating:  9.5 out of 10

Honey Garlic Chicken

**Recipe update – Some people have said that the cooking time is too long.  Note that different slow cookers cook at different heats.  If cooking on low, start checking the chicken at 4 hours and cook according to your desired doneness.  If cooking on high, start checking at 2 hours.**

Honey Garlic Chicken
Prep time
Total time
Recipe for chicken thighs in a soy sauce, honey, garlic and sauce made in the slow cooker.
Serves: 4 servings
  • 1½ pounds boneless, skinless chicken thighs
  • 3 garlic cloves, chopped or grated
  • ½ cup soy sauce
  • ½ cup ketchup
  • ½ cup honey
  • fresh basil, shredded, for garnish
  1. Place the chicken in the bottom of a 4-quart slow cooker. In a small bowl, whisk together the garlic, soy sauce, ketchup and honey. Pour over the chicken and cover.
  2. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Remove chicken, place on a plate and tent with foil to keep warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired consistency is reached. Serve over the chicken and garnish with fresh basil.
  3. Serve over rice.
  4. *Note - different slow cookers cook differently. If cooking on low, start checking the chicken at 4 hours and cook according to your desired doneness. If cooking on high, start checking at 2 hours.*
  5. ---------------------------
  6. slightly adapted from More Make it Fast, Cook it Slow

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56 Responses to Honey Garlic Chicken {Cookbook of the Month Recipe}

  1. It’s nice to use the slow cooker in the summer so you don’t have to turn on the oven. Love the tip to add fresh herbs after it’s cooked all day.

  2. Rosa says:

    That looks really good!



  3. Bev Weidner says:

    My heart just stopped.


  4. because we’re so busy, slow cooker meals are a lifesaver! I don’t make them enough but this one looks amazing so I must try soon!

  5. Kristen says:

    Totally bookmarking this one to try! YUM!

  6. Joanne says:

    I feel like with the honey garlic combo, you just know this has to be good!

  7. Mmmmm, I love that this is sort of Orange Chicken/General Tso’s Chicken-esque, but without having to fry in oil!

  8. What a simple recipe that looks so tasty! I love that all the ingredients are pantry staples!

  9. Asiya says:

    Looks delish! And such simple ingredients too!

  10. Yum! perfect recipe, love all the ingredients 🙂

  11. 9 1/2 out of 10 for such a crazy easy recipe? certainly have my attention! Sounds delicious and so achievable, definitely going to give this a shot 🙂

  12. Being busy at work, I always had my stuff cooked fast. Wayback college days, I used to prepare in slow cooking mode. The chicken must have retained all the nutrients, it looks simply palatable.

    I will prepare one this weekend.

  13. I just love this Deborah! and oh my goodness, I love your photos. I learn something new from them all the time. It’s one of the many reasons I love reading your blog lady.
    In fact I was humbly just nominated for the “One Lovely Blog Award” and I had to nominate you for it as well. You are welcome to stop by my latest post to see my toast to you and your blog – you can find it here. http://www.thebutterdish.net/2011/08/a-lovely-blog-award-and-7-facts-about-me/

  14. LOL. I just noticed the poster above me is Sasha at The Procratobaker – she’s the one who nominated me! Small world! Love you both!!!

  15. Sounds great! I too love the idea of slow cooker meals, but often they don’t deliver. I will have to try these tricks – looks wonderful!

  16. Garlic and honey are two of my favourite ingredients, must try this recipe. Thank you for visiting the blog!

  17. This looks absolutely delicious – I can’t wait to try it!

  18. Sharla says:

    I just checked my fridge & whaddaya know, I have all the ingredients, AND chicken that was thawed out yesterday that needed to be cooked. It is now in my crock pot, slowly cooking 🙂 Smells divine already. Absolutely cannot WAIT to enjoy this!

  19. branny says:

    I am going to try this this week. Thanks.

  20. Laura says:

    I’m looking for new slow cooker meals for the start of the school year. This one’s going at the top of the list. I also think I have all the ingredients on hand. Thanks for sharing!

  21. Kim says:

    I tried your recipe yesterday, and our house still smells delicious! It’s absolutely freezing cold here in New Zealand, and this was a great comfort food for a winter evening on the couch under blankets. I will be adding this to our family favourites list, thanks very much for posting it.

  22. paleo diet says:

    Thanks for the great recipe. Simple ingredients but the honey really ties it together and takes some of the bite away from the vinegar in the ketchup. Simple and delicious, one of my new favorites.

  23. Kate says:

    can you suggest a side for this? i can’t figure out what to serve to compliment the flavors!

    • Deborah says:

      @Kate, sorry I missed your comment earlier! I’m horrible about side dishes, so I really don’t know!! I would suggest maybe some steamed broccoli, or maybe even adding some Asian flavors, like soy sauce to the vegetable. Sorry I’m not much help – I wish I had someone cooking with me to choose my side dishes!! (which is why we don’t even always have sides…)

    • Allene says:

      @Kate, just made this tonight (next time I’ll double it!) and I just threw together a side salad (romaine, tomato, carrot, and a pair of shiitake mushrooms) with some sesame dressing and it worked really well. Hope that’s helpful!

  24. Jessica says:

    I’ve used this recipe twice now and I am in love. I love crock pot recipes and this has been one of the best I’ve come across so far for chicken. Thank you for sharing!

  25. Lisa/MommyMo says:

    I made this today and it was awesome, with each of my three kids wanting seconds! Once the chicken was done, I shredded it. For the sides- I stir fried red and green bell peppers, mushrooms, onion and made wheat spaghetti. I tossed the veggies, the spaghetti, the chicken and enough sauce to make coat everything- so freakin’ delicious! Served up steamed broccoli on the side- I cannot wait to make this again!

  26. Leslie says:

    It was really good! My only complaint is that it was a little salty–even with low sodium soy sauce. Maybe try a low sodium ketchup?

  27. Sarah says:

    Making this tonight! Can’t wait to try it. 🙂

  28. Tina says:

    I made this tonight and it was so yummy! I used a curry ketchup and I’m sure that gave it a unique flavor, but probably not far off from the original taste. I baked my bone in thighs in the oven rather than the crock pot for about 45 minutes at 400…devine! Thank you very much for a recipe I’m sure I’ll use often!

  29. Encore says:

    I knocked this one out a couple of weeks ago and it was wonderful! So much so that it’s going into regular rotation and that I had to share it with my legions of adoring fans (read: 2 faithful readers). I linked back to you of course, because proper credit is do for this flavorful recipe! Thanks and cheers!

  30. Marisa says:

    I don’t know what I did wrong… my chicken is flaky, dry, and dark brown. The sauce is bitter…i’m throwing this out and making some chicken strips quickly to go with the rice and vegetables. Any suggestions or thoughts on what could have gone so terribly wrong would be most appreciated.

  31. Mbreedlove says:

    Was wondering if you could do this with breasts instead of thighs…and what the change in cook time would be?

    • Deborah says:

      @Mbreedlove, I haven’t tried it with breasts, but you’ll probably need to decrease the time just a bit. I think the breasts get a funny texture in the slow cooker if they are in there too long (that might just be me, though!!)

  32. Mary says:

    I made this tonight with drum sticks (what we had in the freezer) and it was so good. I cooked on high for 3 hours and next time I will plan better and cook on low all day. I think this would be really good with a side of steamed broccoli.

    It was super easy to make and will be a regular in our rotation. THANK YOU!

  33. Tammy says:

    Just had this for dinner, used fresh scallions instead of basil. Awesome! served with a little brown rice and some steamed broccoli with a bit of the sauce drizzled over.

  34. Tammy says:

    BTW, I also added a slice of fresh ginger, and a dash of cayenne. Mmmm

  35. Linda says:

    I made this last night, and it will definitely be in our regular rotation! So easy, so good, and tender! Thanks!

    Suggestions to those making it- make sure the tops of the chicken stay covered, as the tops of mine dried out slightly as they cooked. I didn’t mind that, though, as the meat was delicious and tender.

  36. Lacey says:

    I didn’t have chicken thighs but I really wanted to try this recipe so I used breasts instead. The first time I followed this recipe, and today I tried twisting it myself. I marinated the chicken for six hours and did it on the grill instead of in the slow cooker and the flavor was SO much better. I highly suggest trying it!

  37. Michelle Stoll says:

    I’m in the process of making this now (waiting for the sauce to reduce), and I have to say, the sauce is SALTY! As in, it feels like I just licked a block of salt. Used low-sodium soy sauce and everything. I’ve even added a couple more tablespoons of honey, a handful brown sugar, and some molasses, and it STILL tastes like a salt lick. The chicken, so far, tastes just fine, but something about reducing the sauce made the saltiness of the soy super-concentrated or something. Any ideas how to fix this? Or avoid it in the future?

    • Deborah says:

      @Michelle Stoll, the sauce does get more potent as it is reduced down, so I just go pretty light with the sauce when I’m eating it. Hopefully when you put it over the chicken it tamed it down some!

  38. Christine says:

    Hi, I’m not a blogger and I found your site on Pinterest. I just made this recipe. It is so so so good! I was afraid of the outcome, since usually the recipes I try from Pinterest don’t turn out very well, but I figured I’d give it a shot — I’m so glad I did!! Thanks for this! I’ve already started marinating more chicken in it, I’m going to try it with salmon.

    • Deborah says:

      @Christine, I’m so glad you tried it and liked it!! This recipes really did convert me over to loving the slow cooker. And I love the idea of trying it with salmon – sounds delicious!!

  39. Christine says:

    Hi Deborah! Thanks for the response. Just wanted to update you: it is not quite as good with salmon. Though I feel that it might have been the quality of my salmon. It did taste good while hot, but the leftovers tasted…fishy (pun intended). I’m going back to chicken! Thanks again 🙂

  40. mom24boys says:

    Found you through pinterest. I plan my menu weekly or monthly. This is great! Thanks so much for a great recipe. I love when I can print it easily and with the picture!! Following you now!

  41. Allison says:

    So I know I’m late to this party, but I just made this for dinner, and it is so great. I usually hate crockpot recipes, but this one is fab!

  42. dearcat says:

    I am really late but anything for a crock pot interests me. I just found your site and am subscribing. This chicken sounds delish and will make it this week. I will be using salt free products. I may add a small, white, cut-up potato to draw some of the salt.

  43. Sandy says:

    OMG this rocks!!!! I’ve made it twice now, with a little guy he’s 4 so you know how that goes lol I switched it up and served it on noodles. Next go around I must remember to add more chicken for a quick hot lunch the next day. Side dish I’m gonna try is baked zucchini/squash “fries”.

  44. Beverly Spangler says:

    Should this be made with bone in thighs? How should I change time and temp? Also, what would you think about substituting sesame salad dressing for the catsup? when I make your recipe, I plan to add a little sesame oil. What do you think?

    • Deborah says:

      I make it with boneless thighs. I’m sure you could swap in bone in thighs, but you will probably need to cook it a little longer. I’m not sure on the sesame salad dressing as I have never tried the dressing, so I don’t know how it would be.

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